1 fryer (4 lbs. & stock)
5 lbs. potatoes
10 (16 oz.) cans tomatoes
2 lg. onions, diced
3 cans LeSeuer
4 cans whole kernel corn
2/3 c. vinegar
2 tbsp. Worcestershire sauce
2 tsp. Tabasco
Salt & pepper to taste

Cook and debone fryer. Save stock for soup. Peel and cut up the potatoes. Add tomatoes. Cut up onions and add to other ingredients. Add cans of corn and peas. Add all other ingredients. Cook on medium all day. Be sure to stir often to keep ingredients from sticking to bottom. This makes such a large amount you can enjoy the stew when ready and freeze the rest for future quick meal with salad or sandwich.